Fleming College

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in Culinary Skills

Formerly named: Chef Training

Discover your culinary career path.

Program Information

Start Date

September 05, 2023

Domestic Availability

Accepting Applications

International Availability

Accepting Applications

Program Code

CHT

Delivery

Hybrid

Credential

Ontario College Certificate

Program Contact

Steven Benns

Program Coordinator

Domestic Tuition

$3502.41 per semester*

International Tuition

$9929.57 per semester*

View Curriculum

September 03, 2024

Domestic Availability

Accepting Applications

International Availability

Accepting Applications

Program Code

CHT

Delivery

Hybrid

Credential

Ontario College Certificate

Program Contact

Steven Benns

Program Coordinator

Domestic Tuition

$3502.41 per semester*

International Tuition

$9929.57 per semester*

*Domestic tuition amounts shown are from the 2023-2024 academic year and are subject to change.

*International tuition amounts shown are from the 2023-2024 academic year and are subject to change.

View Curriculum

In our one-year (two-semester) Culinary Skills certificate program you will learn how to:

  • apply basic food and bake theories to all aspects of food preparation
  • contribute to a healthy, safe and well-maintained food service environment
  • apply principals of nutrition to all aspects of food production
  • understand food cost control techniques
  • work effectively as a member of a food service team
  • apply the self-management skills to contribute to the success of a food service operation

* Students starting in January are required to attend classes over the summer semester.

You will acquire foundation culinary skills in small classes, supported by expert faculty who will help you to decide what career path best suits your interests and passion. Gain real-world experience working in our on-campus restaurant, Fulford’s Bistro.

Fleming Culinary embraces diversity and inclusiveness. We believe in a barrier-free environment, and that all individuals have the potential to contribute to the culinary field.

If you have college or university credits, or OYAP experience, you qualify for advanced standing in the program. We will work with you to create a customized learning plan that will get you to your culinary career sooner.

During your studies you will be required to complete a minimum 150-hour in-school practicum. This workplace experience will provide you with the opportunity to practice the theories and skills you have been studying in the program.

Upon successful completion of Fleming's Culinary Skills certificate program, you will have a number of options. You can:

  • seek entry-level employment as a cook or assistant cook in a restaurant, hotel, catering or institutional food setting
  • choose a working apprenticeship with the goal of writing the Provincial Trade of Cook Certificate of Qualification examination
  • apply your Culinary Skills certificate towards advanced standing, and complete Fleming's Culinary Management Program with one more year of study.

With more experience and training in the field, you can work towards a career as a sous-chef, chef de cuisine, specialist chef or executive chef.

Plan on $1,000 for first semester books and supplies and $600 for the second semester.

Students should be in good physical and mental health. Independent physical mobility and manual dexterity are essential in cooking. If you have any medical concerns, you are strongly advised to discuss your concerns with the program co-ordinator, and to consult your doctor. Students are strongly urged to obtain vaccination against Hepatitis B prior to the practical component of the program.

  • Provide fundamental culinary preparation and presentation for a variety of food service environments using a range of classical and contemporary techniques.
  • Apply basic food and bake science to food preparation to create a desired end product.
  • Contribute to and monitor adherence of others to the provision of a well maintained kitchen environment and to the service of food and beverage products that are free from harmful bacteria or other contaminants, adhering to health, safety, sanitation and food handling regulations.
  • Ensure the safe operation of the kitchen and all aspects of food preparation to promote healthy work spaces and the responsible, efficient use of resources.
  • Support the development of menu options that reflect knowledge of nutrition and food ingredients, promote general health and well-being, respond to a range of nutritional needs and preferences and address modifications for special diets, food allergies and intolerances, as required.
  • Apply fundamental business principles and recognized industry costing and control practices to food service operations to promote a fiscally responsible operation.
  • Apply basic knowledge of sustainability, ethical and local food sourcing, and food security to food preparation and kitchen management, recognizing the potential impacts on food production, consumer choice and operations within the food service industry.
  • Use technology, including contemporary kitchen equipment, for food production and promotion.
  • Perform effectively as a member of a food and beverage preparation and service team and contribute to the success of a food-service operation by applying self-management and interpersonal skills.
  • Develop strategies for continuous personal and professional learning to ensure currency with and responsiveness to emerging culinary techniques, regulations, and practices in the food service industry.

Students applying to Culinary Skills must meet the following requirements:

  • OSSD including Gr 12 C English

PC / Windows

  • Operating System:
    Windows 10
  • Processor:
    Core i5 - 1.6Ghz minimum
  • Memory:
    8GB minimum
  • Hard Disk:
    160GB minimum

Internet Connection: 2.5 Mbps Download and 3.0 Mbps Upload (minimum)

Students are required to have their own computer, internet access, webcam and microphone.

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